This recipe and story are sponsored by Ancestry. Thank you for supporting me in working with brands I love to bring you new recipes.

A few weeks ago the wonderful folks over at Ancestry reached out asking if I’d like to partner together. I’ve always found family history and genetics SO interesting so I immediately said yes!

They sent me one of their AncestryDNA Kits, which can actually show you two times more geographic detail than any other DNA test.

So, are you curious to hear what my DNA results revealed…?

(I certainly was.)

The test showed that I’m about 54% British, specifically 35% from Ireland / Scotland / Wales with a likelihood that my family is from northeast and central Scotland. No big surprise there since my mom was born in Scotland and I actually have British citizenship!

It was super interesting to see the geographic detail the test showed. I think it’s just crazy that your DNA can reveal the path your ancestors took that led you to exactly where you are right now.

What was a total surprise is that I’m 8% Native American! What?!

Since this covers both North & South America, I’m thinking it must come from my paternal grandfather’s side since he’s Honduran.

The rest of my DNA is mostly south and southwest European, which also makes sense based off my great grandparents’ history.

What’s really cool about the AncestryDNA Kits test is that you can discover potential relatives through DNA matching to people who have taken the AncestryDNA test. I was shocked to see literally hundreds of my extended relatives were matched, including first and second cousins! I sent the list of potential relatives to my mom and sure enough she recognized a bunch of the names.

You can also connect your AncestryDNA results to a family tree and start to really build out an understanding and history of your heritage. I just think it’s such a special thing to connect to your ancestors and to imagine with better clarity what their lives must’ve been like and what they had to overcome for you to live today.

Being that such a large part of my heritage is Scottish, I wanted to share a Scottish-inspired recipe with you!

Since shortbread is a Scottish biscuit cookie and we all adore cookies in the Handle the Heat community, I thought this Chocolate Dipped Shortbread Cookie recipe would be the perfect creation inspired by my results.

I did a little Internet sleuthing and apparently the invention of shortbread has often been credited to Mary, Queen of Scots in the 16th century. The popular triangle shape for shortbread was inspired by the shape of fabric pieces used to make petticoats during the reign of Queen Elizabeth I. Who knew?!

I deviated from the traditional recipe by using a higher ratio of sugar to make these cookies sweeter and using brown sugar for a deeper complexity of flavor. Since I increased the sugar, I wanted to make sure I used a more traditional Scottish ingredient to balance things out: oats!

And as a true chocolate lover, I just had to add the stuff into this recipe somewhere. I opted for dipping the cookies in chocolate, which I think makes them all the more beautiful.

This recipe uses a food processor to make quick and easy work of assembling the dough. If you don’t have a food processor, use quick oats, which are finer in texture, and make the dough with an electric mixer instead.

For a fun flavor twist, add 1 tablespoon freshly grated orange zest in with the dough ingredients for chocolate-orange goodness!

How to make

Chocolate Dipped Shortbread Cookies

Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!

Ingredients

2sticks (227 grams) unsalted butter, at room temperature

3/4cup(150 grams) light brown sugar

1/2teaspoonfine salt

1cup(100 grams) oats, old fashioned or quick cooking

1 1/2cups(191 grams) all purpose flour

4ounces(113 grams) semisweet or bittersweet chocolate

Directions

Preheat oven to 350°F. Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang.

Place all ingredients except the chocolate in the bowl of a food processor and process until a smooth, soft, and slightly sticky dough forms.

Press the dough evenly into the prepared pan. Bake for about 25 minutes, or until very lightly golden brown and set. Let cool completely. Remove the sheet of shortbread from the pan and cut into squares with a big sharp knife. Cut each square into two triangles.

In a medium microwave-safe bowl, microwave the chocolate for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is smooth.

Dip each cookie in chocolate, allowing the excess to drip off. Place on a parchment lined baking sheet and allow the chocolate to set before serving or storing.

The cookies can be stored in an airtight container at room temperature for up to 5 days.

Course:
Dessert

Cuisine:
American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe byTessa

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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11 Responses to “Chocolate Dipped Shortbread Cookies”

I swear you were going to say that Ancestry.com found your long-lost relative, Amanda Seyfried. With your pretty hair and eyes, I think you two are doppelgangers. (And please! I hope you will take this as a compliment.)

I am searching for cookie recipes to make for our daughter’s wedding and this looks like a winner. I have two questions though. I do not have a large food processor but do have a strong hand mixer with beater blades, would that work just as well? Also, are these cookies able to be frozen? I will most likely be baking LOTS of cookies so anything I can do to start in advance is appreciated. 🙂
Thanks!

This is almost the exact recipe i’ve used for years. A Scottish baker told me they have the authentic shortbread taste! Thanks for making them in the food processor; that’s a great time saver. Kelly, the cookies can be frozen, but if I’m dipping in chocolate, I wait until the cookies are thawed to dip them.

Will try this very soon. I was given a recipe from a Scottish lady who uses brown rice flour combination with regular flour. I will try this recipe using it as well as using the recipe as stated above. Her recipe also has you dipping the finished product with chocolate. Can’t go wrong with that! 🙂

In UK we call these Flapjacks when they have oats in them.
The very old recipes for shortcake [shortbread] have ground rice in them but the modern ones don’t.
They are shaped into oblongs, or a round, which is marked into triangles, both marked with a fork in regular rows all over before baking.

I apologize for the food processor question, I just noticed the comment regarding a hand mixer in the dialogue. Pat, thanks for the tip regarding freezing. I will be making these soon as part of my dry run. 🙂

My husband’s family is Scottish. In fact, Robert the Bruce, the father of Scotland, is in their lineage. My father in law was of the Bruce family. I LOVE shortbread and have 2 wonderful recipes already, but definitely plan to try this one. By the way, Walker’s round shortbread cut into triangles is called “petticoat”. Now I know where that came from.

Hi Tessa! Tried these today, what a wonderful easy shortbread recipe. Made as directed and they came out beautiful. They were so light and buttery that some of them broke while dipping in the chocolate!

Do you think it would work to roll these out and cut in shapes? I am looking for an oatmeal shortbread recipe that is similar to cookies served with your check at a beachfront restaurant in the San Diego area-they are to die for there! Thanks-

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